Jim Russell brings in fresh, raw Macadamia nuts from Fallbrook. These nuts are hard to crack but when you do they are sweet and crispy and not at all like the greasy, canned nuts you find in stores.
Music Break: Goober Peas by The Kingston Trio
Ken Albala is the author of The Lost Art of Real Cooking with Rosanna Nafziger. He harvests garden snails from his property, feeds them, cooks them and eats them for dinner. He says the common garden snail is the same variety seen in fancy French restaurants. More about Ken's experience and technique is on his blog.
Pictures of Ken's snails and a recipe is on our blog.
Music Break: The In Crowd (Live) by The Ramsey Lewis Trio
Alie Ward and Georgia Hardstark are the creators of The McNuggetini (milkshake, vanilla vodka, rimmed with barbecue sauce and garnished with a chicken McNugget) and The Ham Daiquiri (ham, vodka and more), among other bizarre concoctions. Their videos are featured on Food2.com and on their website. Pictures are on the Good Food Blog.
Nic's Martini Lounge
453 North Canon Drive
Beverly Hills, CA 90210
Music Break: The Peanut Vendor by Stan Kenton & His Orchestra
Colman Andrews book is Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food, a profile of Ferran Adria.
Daniel Lorenzetti and Linda Rice Lorenzetti are the team behind The Birth of Coffee, a book featuring 100 black and white photographs and the stories behind them. An exhibition of the photographs and accompanying text is now on view at the Craft and Folk Art Museum.
Music Break: The Rooster by Smokey Bandits
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Choonchun Dakgalbi in Koreatown. The restaurant serves really only one dish: chicken dakgalbi, served tableside. Included in the panchan, or accompaniments is blood sausage, which Jonathan says is excellent.
703 S. Vermont Ave.
L.A. (213) 388-0285
All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.
Music Break: Them There Eyes by Brady Winterstein
Jack Bishop is Editorial Director of Cook's Illustrated and Cook's Country magazines. He is a cast member of public television's America's Test Kitchen and established ATK's tasting protocols. Jack is also the author of numerous cookbooks. The latest book from the group is America's Test Kitchen Healthy Family Cookbook, just released this month. A recipe from Jack for Farro Risotto is here.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More